The pomelo is a citrus fruit that is native to Southeast Asia. It is the largest citrus fruit in the world. It has a sweet white (or, more rarely, pink or red) flesh and a very thick rind. When it is ripe, it typically ranges in color from light green to yellow. Its diameter can range from six inches to one meter, and its typical weight is between two and five pounds. There are also instances of the word being spelled pummel and pommelo.
The pomelo has a flavor that is similar to that of a mild and sweet grapefruit, despite the fact that a typical pomelo is much larger than a grapefruit. It has very little or none of the bitterness of the common grapefruit, but the enveloping membranous material around the segments is bitter, is not considered edible, and is therefore typically thrown away. The peel is sometimes candied, and other times it is dipped in chocolate. It is also occasionally used to make marmalade. In addition, the peel of the pomelo is utilized in traditional Chinese cuisine.
Pomelo is an excellent source of vitamin C and contains a good amount of dietary fiber, bioflavonoids, and potassium. These nutrients, along with the potassium, can help improve the immune system of the body, lower blood pressure levels, and lower the risk of disease. Pomelo is available year-round.
When shopping for pomelo, look for peels that are smooth and firm. When the peel is thin, it indicates that there is more fruit inside. Check that it is not too light for its size. Steer clear of fruit that is rough or mushy to the touch or that has soft spots. At room temperature, the fruit ought to give off a mellow but pleasant aroma of sugar.
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Pomelo Fruit Platter
2 pomelo fruit , peeled
3/4 cup fresh raspberry , washed
2/3 cup roasted cashews
2 tablespoons honey (good quality!)
1 tablespoon lime juice
2 tablespoons fresh mint leaves (NOT dried)
1 teaspoon lime zest , my addition (optional)
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
1. Peel the pomelos, separate the segments and cut up into 1 inch chunks.
2. Place the chunks on a pretty serving platter. Scatter the raspberries on top, followed by the cashews.
3. Slightly soften the honey by microwaving for about 10 seconds. (This helps make the honey not only easier to stir, but easier to pour.) Add the lime juice and blend well.
4. Pour the honey mixture over the fruit and nuts. Garnish with the mint leaves (and lime zest if desired).
5. Keep refrigerated until ready to serve.
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon agave syrup
1 pomelo fruit
2 tablespoons coconut flakes
2 tablespoons dry roasted peanuts , coarsely chopped
2 tablespoons shallots , chopped
1 cup mint leaf , chopped
2 -3 bird chiles , finely chopped
bibb lettuce , to serve on
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
1. Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
2. Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
3. When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
4. Place each serving on a leaf of lettuce.
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